These are the perfect appetizer. My secret is that I buy the jalapenos as "seconds" produce--you know, the part of the grocery store with the discount produce that's lumpy or almost passed. For whatever reason, I ALWAYS see bags of jalapenos there. Perhaps they're just a delicate pepper that bruises or wrinkles easily? A bag of seconds jalapenos is typically under a dollar! And, since you're breading them, you cannot tell that they're ugly. SCORE!
Best appetizer for Cinco De Mayo.
Baked Jalapeno Poppers
(barely adapted from Emril's recipe)
- 12 jalapeno peppers, halved lengthwise and seeded
- 1 cup cream cheese, softened
- 1 cup shredded cheese of choice
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp Italian mixed herbs
- 1/4 tsp chili pepper
- 1 egg
- 1 cup panko crumbs
Preheat the oven to 350 degrees F. In a small dish, mix together all the herbs.
Mix together cream cheese, shredded cheese, and 1 tbs of the herb mixture. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
In a small bowl, beat the eggs. One at a time, dip the jalapenos into the egg and then toss with panko crumbs.
Place the peppers cut side up on the baking sheet and bake for 30 minutes, until jalapenos are soft.